Try adding the yeast and a bit of the sugar to the water and let it proof before introducing it to the other ingredients.
Wakes it up and brings it back to life before starting on the job you are asking of it.
I don't know the exact science but salt can inhibit and/or kill yeast.
Lots to be read with a simple Google search.

Are you following a recipe or just making things up as you go along?
I am no stranger to yeast leavend products like kolaches and other sweet pastries and can turn out a pretty good loaf of bread ( using both the kneaded as well as the non kneaded techniques) and your actions have left me puzzled.

All you need for bread is flour, water, salt, and yeast. There's no need for any sugar, and certainly not for the huge amount of sugar you are using. I would get a basic dough working before adding a "improvers."

You do need good yeast - have you proofed it? Put a little in some warm water, wait ten minutes, and see if it bubbles up.

Dough will rise at low temperatures, just more slowly. That's not your problem.

do I interpret this part correctly that you add salt to the dough as you knead it or knead it into the dough? Do you do the same with the sugar?

If yes then crystal salt will in fact kill or deactivate your yeast. You should dissolve the salt in your flour at the very least so it is well dispersed. Crystal sugar will do something similar.

You can activate the yeast rapidly if you completely dissolve 5g of sugar in the warm water then add your yeast and let it proof (i.e. let it make foam) before adding to your flour-salt mixture. (no need to add that much sugar to the dough unless you are looking at making a sweet dough).

The temperature of water that's added to the dough should measure at least 110F. Once mixed, the water will cool a bit. Your dough should feel slightly warm to the touch after everything has been mixed.

Edited by kokopuffs - 12/30/14 at 1:47am

Best and I'm a foodie. I know very little but the little that I know I want to know very well.

If you are only using 200 grams of flour you're going to have a small loaf.

I would mix in your flour, yeast and water all at one time. Mix it just a very little until it has that shaggy look. Let it rest/autolyse for 20 minutes. Then add the salt and sugar and knead them in the let itrest again for 20 minutes.

Note: if you're making regular bread the sugar does not belong in the recipe.

Most breads like this have a 70 to 80 percent hydration rate so if I were you I would measure out 140 or 160 grams of water and see what works for you so after you learn to make this bread you get the same exact results each time.

After the 20 minute rest then start doing stretch and folds. Google "stretch and fold bread dough". It works much better than kneading and it's a lot less work. It will develop your glutton strands much better than kneading does. You will need to do about 4 stretch and folds let it rest for 20 minutes each time.

Now your are ready for final shaping... Google bread shaping and tension tugs. The tension tugs will tighten you boule up real tight so you will get a good oven spring.